Chicken stroganoff
Yield: 1 Servings
Ingredients:
- 1 sm Onion chopped (about 1/4 -Cup)
- 1 cn 4 ounces) mushroom stems -and pieces drained and -liquid reserved
- 1 tb Margarine or butter
- 1/3 c Milk
- 1/2 ts Garlic powder -l/4 teaspoon pepper
- 1/2 ts Chopped fresh or 1/8 -teaspoon dried thyme -leaves
- 1 cn (10 3/4 ounces) condensed -cream of chicken or cream -of celery soup
- 2 c Cut-up cooked chicken
- 1/4 c Sliced pimiento stuffed -olives
- 1 pk (10 ounces) spinach -noodles
- 2 tb Margarine or butter
- 1 c Sour cream
Instructions:
Cook onion and mushrooms in 1 tablespoon margarine in 10-inch skillet about 5 minutes stirring frequently until onion is tender. Stir in milk garlic powder pepper thyme soup and reserved mushroom liquid. Stir in chicken and olives; heat until hot. Cook noodles as directed on package; drain. Toss noodles with 2 tablespoons margarine. Stir sour cream into chicken mixture; heat just until hot. Serve over hot noodles and if desired garnish with additional sliced pimiento-stuffed olives. 6 servings. From the files of Al Rice North Pole Alaska. Feb 1994
